A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood. This recipe is a cinch to prepare so get to it!
Orange Bell Pepper
Red Onion, chopped
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Preheat the oven to 425°F (to roast the veggies and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Core, then cut bell pepper(s) into 1/2-inch cubes. Cut zucchini into 1/2-inch cubes. On a baking sheet, toss veggies, onions and half the lemon-pepper seasoning with 1 tbsp oil (use 2 baking sheets for 4 ppl, using 1 tbsp oil for each sheet). Season with salt and pepper. Roast in the middle of the oven, until the veggies are golden, 18-20 min.
Meanwhile, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side.
Transfer the chicken to the baking sheet(s) with the veggies. Roast in the middle of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut the remaining lemon into wedges. In a large bowl, stir together the couscous, broth concentrate and lemon zest. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand until the couscous is tender and the liquid has been absorbed, 5-6 min.
Meanwhile, roughly chop the parsley. When the couscous is tender, stir in the roasted veggies, parsley, 1/2 tbsp lemon juice (dbl for 4 ppl) and 1/2 tbsp oil. Season with salt and pepper.
Thinly slice the chicken. Divide the couscous and chicken between plates. Sprinkle over the feta. Drizzle over any remaining juices from the baking sheets. Squeeze over a lemon wedge, if desired.